Easy berry tiramisu

My version of this famous Italian dessert is slightly lighter than the original and has the addition of raspberries for an added zing of freshness to go with the sharp espresso and cocoa. This definitely lives up to this dessert’s literal translation – “pick-me-up”.

By Nici Wickes
  • 30 mins preparation
  • 2 hrs marinating
  • Serves 6
  • Print


Easy berry tiramisu
  • 400 gram mascarpone
  • 100 millilitre fresh cream, lightly whipped
  • 1/2 cup caster sugar
  • 2 cup very strong espresso, cooled
  • 1/4 cup sweet marsala (or brandy)
  • 16 sponge fingers (store- bought savoiardi)
  • 1 cup fresh raspberries (or frozen and thawed)
  • 2 tablespoon dark cocoa, to dust


Easy berry tiramisu
  • 1
    Beat the mascarpone, whipped cream and sugar together until smooth.
  • 2
    Pour the espresso and Marsala into a shallow dish. Dip the sponge fingers in the liquid, a few at a time, turning until they are nicely soaked, but not soggy. Layer into 4-6 dessert bowls until you have used half the biscuits.
  • 3
    Top with the raspberries, distributing evenly amongst each bowl.
  • 4
    Spoon the mascarpone mix into each dish and spread roughly over the raspberry/espresso sponge layer.
  • 5
    Dip the remaining sponge fingers in the espresso, adding another layer to each dish, then another layer of the mascarpone mixture. Smooth the top.
  • 6
    Dust liberally with cocoa powder. Refrigerate for at least 2 hours or overnight prior to serving.

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